Farro Salad

• 1 1/2 cups farro
• 1 1/2 tsp. salt
• 4 cups water
• 1 - 12 oz. package fresh green beans, cut into 1 inch pieces (about 2 1/2 cups)
• 1 large red bell pepper, cut into small, thin strips
• 1 - 0.75 oz. package fresh chives, chopped (about 1/4 cup)
• 1/4 cup garlic flavored red wine vinegar
• 1/4 cup olive oil
• 1 tbsp. dijon mustard
• 1 tsp. freshly ground black pepper
• 1 - 3.5 oz. package crumbled fat free feta cheese

In a medium saucepan, combine 4 cups water with the farro.  Bring to a boil. Cover and simmer over medium-low heat for 20 minutes.  Remove the lid, add 1 1/2 teaspoons salt and simmer, uncovered, until the farro is tender, 10 minutes.  Do not over cook!  Drain well and transfer to a large bowl to cool.

Meanwhile, bring a medium pot of salted water to a boil.  Add the green beans, return to a boil and cook for 2 minutes.  Drain and set aside.

Once the farro has cooled, add the green beans, red pepper and chives.  Stir to combine.  In a 2-cup measuring cup, mix the vinegar, oil, mustard and pepper.  Pour the Vinaigrette over the farro salad.  Put into the refrigerator until your ready to serve.

Just before serving, add the feta cheese and stir to combine.  Enjoy!

This goes great with a barbecue -- shown here with a grilled veggie burger with all the fixings. Yum!